Ciasteczka z czekoladą i skondensowanym mlekiem (bez jajek, przygotowanie 10 minut)

Te Chocolate Chip Condensed Milk Cookies are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Chocolate Chip Condensed Milk Cookies

Te Chocolate Chip Condensed Milk Cookies are rich cookies that require no additional sugar and are made with no eggs and no dairy.

5 od 2 głosów

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Czas przygotowania: 10 minuty Min

Czas gotowania: 12 minuty Min

Czas całkowity: 22 minuty Min

Kierunek: Deser

Kuchnia: amerykański

Porcje: 14 cookies

Kalorie: 181 kcal

Autor: Carine Claudepierre

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Skład

US Customary - metryczny

• ▢ 1 mogą Mleko skondensowane kokosowe - 11.25 ounces / 325g (note 1)
• ▢ ⅓ kubek Masło orzechowe - (notatka 2)
• ▢ 1 ½ kubki Mąka uniwersalna - (notatka 3)
• ▢ ½ łyżeczka Proszek do pieczenia
• ▢ 1 łyżeczka Proszek do pieczenia
• ▢ ⅓ kubek Chipsy czekoladowe
• ▢ 1 łyżeczka Ekstrakt waniliowy

Optional – for very sweet cookies

• ▢ ½ kubek Brown Sugar - (notatka 4)

Instrukcje

• Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Slightly oil the paper with cooking oil spray.
• In a large mixing bowl, stir the coconut condensed milk, peanut butter, flour, baking soda, baking powder, vanilla extract, and sugar if added.
• Stir until a smooth cookie dough forms – it will be sticky, that's normal.
• Fold in the chocolate chips and stir to incorporate.
• Scoop 1 1/2 tablespoons of batter and drop on the baking sheet, leaving 2 inches of space between each cookie. I bake 7 cookies on a baking sheet. They grow and spread a little.
• Bake on the center rack of the oven at 350°F (180°C), one pan at a time, for 11-12 minutes. Keep the other pan at room temperature while the first one is baking.
• Let the cookies cool down for 5 minutes on the pan at room temperature, then transfer to a cooling rack for 30 minutes.
• Sprinkle salt on top of the cookies, if you like, before serving.

Komentarz

Uwagi 1: Coconut condensed milk is a dairy-free version of classic condensed milk. A can of coconut condensed milk is 11.25oz (325g). You can swap for classic condensed milk using the same amount if you use dairy in your kitchen.

Uwagi 2: You can also use almond butter or cashew butter. For a nut-free option, use sunflower seed butter or tahini.

Uwagi 3: Use my przewodnik po przejściu na dietę bezglutenową to make them gluten-free.

Uwagi 4: I usually don’t add more sugar, but it makes the cookies sweeter, closer to the sweetness and chewiness of a classic cookie.

Tryb piekarnika:Używam trybu z termoobiegiem (konwekcja). Jeśli musisz użyć trybu tradycyjnego, polecam zwiększyć temperaturę o 15°C (25°F). Czas pieczenia powinien być taki sam, ale może potrwać kilka minut dłużej.

Dyski: Store the cookies at room temperature for up to 4 days in a sealed cookie box.

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Odżywianie

serwowania: 1ciastko | Kalorie: 181kcal | Węglowodany: 26.9g | Białko: 4.6g | Gruby: 6.5g | Tłuszcz nasycony: 2.7g | Tłuszcz wielonienasycony: 0.9g | Tłuszcze jednonienasycone: 2.1g | Sód: 124.9mg | Potas: 146.2mg | Fiber: 0.7g | Cukier: 15.6g | Witamina A: 60.8IU | Witamina B12: 0.1µg | Witamina C: 0.6mg | Witamina D: 0.05µg | Wapń: 89.6mg | Żelazo: 0.8mg | Magnez: 19.4mg | Fosfor: 99.2mg | Cynk: 0.5mg

Składniki i zamienniki

Do przygotowania tego przepisu potrzebujesz tylko kilku prostych składników. Oto jak je dobierać i zamieniać.

• Mleko skondensowane kokosowe – This is the primary liquid and sweetener in the recipe, and it gives the cookies their unique chewy texture. You can also use canned oat or soy condensed milk.
• Masło orzechowe – This adds a creamy, nutty flavor and a rich texture to the dough. It also works as a binder. You can use any nut or seed butter you like, like almond butter, cashew butter, or for a nut-free option, sunflower seed butter or tahini.
• Mąka uniwersalna – The flour provides structure to the cookies. I use my przewodnik po przejściu na dietę bezglutenową to make them gluten-free.
• Proszek do pieczenia – This helps the cookies spread as they bake, creating a softer texture.
• Proszek do pieczenia – The baking powder works with the baking soda to leaven the cookies, giving them a lighter texture.
• Chipsy czekoladowe – These provide classic chocolate flavor and little pockets of melted chocolate throughout the cookie. You can also use chopped walnuts, pecans, or mix both for a different flavor.
• Ekstrakt waniliowy – A small amount of vanilla extract enhances all the other flavors in the cookies.

How to Make Them in Pictures

Porady Carine dotyczące pieczenia

Let me share a few more tips for perfect condensed milk cookies.

• Uważaj na temperaturę – Keep the second pan of unbaked cookie dough at room temperature while the first one is baking. This prevents the cookies from spreading too much.
• Don’t Over-Mix – Stir the ingredients just until a smooth dough forms. Over-mixing can make the cookies tough.
• Schłodź ciasto – If the cookie dough feels too sticky to handle, you can chill it in the fridge for 20-30 minutes before scooping. This makes it easier to work with.
• Slightly Oil the Parchment – The dough is sticky, so a little cooking oil spray on the parchment paper will make it much easier to transfer the cookies after baking.
• Try Different Chocolate – Swap out the chocolate chips for white chocolate chips, chopped dark chocolate bars, or even butterscotch chips for a twist on the classic flavor.

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